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Matt Wallace

Matt Wallace, bartender at Harvard & Stone in Los Angeles, created this potent fruit-filled punch for our story [Spring Cocktails Perfect for Brunch.](/articlesguides/drinking/cocktails/spring-brunch) The combination of pineapple, orange, and lemon plus the crisp, dry bubbles from the Champagne really wake up your palate after a long winter, he says. The citrus and sugar base is called oleo-saccharum, and is common in older punch recipes. Wallace says it's an excellent way to add a subtle citrusy perfume to the final drink, and requires time but very little labor.